cookbook

Marinated sardines with Broccio

Ingredients for 4 persons

Broccio (1/2) / Fresh sardine filets (12 filets) / Roquette (150 g) / Shallot (1) / Limes (2) / Lemon (1) / Tarragon (1/2 bunch) / Dill (1/2 bunch) / Olive oil (3 tablespoonfuls) / Wine vinegar (1 tablespoonful) / Salt / coarse Guérande sea salt / Pepper

Directions

Wash and snip the herbs. Crush the Broccio with a fork, adding the dill and a few drops of lemon and lime juice. Season with salt and pepper, then place in the refrigerator. Place the sardine filets in a deep dish and marinate 6 hours in the lime juice, to which you have added the tarragon and some Guérande sea salt (1 tablespoonful). In four plates, roll up the sardine filets and fix them with a wooden pick and fill with the Broccio. Arrange the roquette leaves around them and coat with a vinaigrette made of vinegar, olive oil, fine-sliced shallot, salt, and pepper.

Accompaniment

White Côte du Rhône